Baked Vegan Doughnuts with Chocolate Glazed and Toasted Coconut Shreds

Finally I could make vegan doughnuts! I had not done vegan doughnuts because I did not have the mold. But my sister gifted me a silicon doughnut mold  so it was time to finally do this project. We took a simple vegan doughnut recipe (from peta.org) and re-design it based on our likes and ingredients availability. We sweetened the doughnut with maple syrup and banana. We decided to make a simple chocolate glazed and topped them with toasted coconut shreds. The idea of the chocolate+the coconut burgeon because we had tried samoas vegan doughnuts the other day at Wake n Bake doughnuts.

Baked doughnuts? Yes, it is a possibility and the doughnut has a cake texture, it is soft and fluffy. The baking time is only 20 minutes, let them cool and then glaze and garnish them.

We made the chocolate glaze with just Icadelicias Chocolate Peanut Spread and almond milk.

What you won’t believe about these doughnuts is that they have 2 g of fat, 18 g of net carbohydrates and 8g protein. Now you can enjoy a sweet treat 100% guilty-free, vegan, high in protein and low in carbs.

Ingredients:

yield: 7 doughnuts

2/3 cups flour

1/3 cup pea protein

2 T chia seeds

1+1/2 tsp baking powder

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp sea salt

2.5 oz banana mashed (1/2 a banana)

1/4 cup maple syrup

1/2 tsp apple cider vinegar

2/3 cup water

For the chocolate glaze:

1T Icadelicias Chocolate Peanut Spread

2T almond milk

Additional Topping:

Toasted Coconut Shreds

Procedure:

1- Pre heat the oven at 350ºF.

2- Toast some coconut shreds for 5 mins on the oven and then remove.

3- For the doughnuts, in a big bowl mix the dry ingredients. Slowly, add the liquid ingredients until everything is well mixed.

4- Transfer the mixture into a doughnut baking tray and bake for 20 mins. In the meanwhile, prepare the glaze.

5- For the glaze, add the spread and almond milk in a container. Microwave them for 20 seconds or heat them in a small saucepan until the spread has dissolved with the milk. Set aside

6- Once the doughnuts are done, take them out from the mold and let them cool for approximately 10 mins. Once cooled, grab the doughnut for one side and carefully, soak it on the chocolate sauce and then toss it into the toasted coconut shreds. Set aside and repeat the process with the rest.

7- You can enjoy them or store them in the refrigerator. I enjoy them better warm! 

Nutrition Facts: 2g Fat 20.21g Carbs 2.10 g Fiber 8.80g Protein

2 thoughts on “Baked Vegan Doughnuts with Chocolate Glazed and Toasted Coconut Shreds

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